Sweet ‘N’ Sour Cashew Pork

• 2 tablespoons cornstarch, divided
• 1 tablespoon sherry or chicken broth
• 1 pork tenderloin (1 pound), cut into 1-inch pieces
• 1/4 cup sugar
• 1/3 cup water
• 1/4 cup cider vinegar
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons ketchup
• 1 tablespoon canola oil
• 1/3 cup unsalted cashews
• 1/4 cup chopped green onions
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 pound fresh snow peas (3 cups)
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• Hot cooked rice, optional

1. In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside.
2. In a
3. or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

cornstarch, sherry, pork tenderloin, sugar, water, cider vinegar, soy sauce, ketchup, canola oil, unsalted cashews, green onions, fresh gingerroot, garlic, snow peas, pineapple, rice

Taken from www.tasteofhome.com/recipes/sweet-n-sour-cashew-pork/ (may not work)